I’m always on the hunt for something quick and easy for lunch. If I don’t stop and take time to make something delicious I either tend to eat just toast with butter or nothing at all living on a diet of coffee. I know it’s a terrible habit, and I’m trying hard to break it. Making time for me, to relax and eat.
I love hummus. In all it’s forms. I think spending much of my twenties living in Tel Aviv, hummus became a huge part of my diet. Hummus is used as a condiment, eaten with everything. Roasted lamb, seared aubergines, chilli spiked leafy tabbouleh salad – all with a huge dollop of hummus on the side. Middle eastern food is utterly addictive.
But hummus doesn’t have to be traditional chickpea and tahini, it can be made out of most pulses or vegetables, turning a humble root into a pile of tasty mush. Add zatar or dukkah, and a slurp of olive oil and it’s a meal for one hungry freelancer.
- 1 can of chickpeas, drained
- bunch (about 5) fresh beetroot
- 2 cloves of garlic
- 1 tbsp tahini
- juice of a lemon
- 1 tbsp olive oil (plus some to drizzle later)
- salt and pepper
- scrub the fresh beetroots and remove the root and leaves
- wrap in foil and place in a moderate oven for an hour or until tender.
- When beetroots are cooled, remove the skin.
- Add the beets to a food processor with the chickpeas and garlic and process until smooth.
- Add the tahini, lemon juice and season to taste, pulse again to mix.
I love to eat my hummus with sprinkles of dukkah on the top. I flipping love the stuff. Crunchy and tasty it adds a bite to an otherwise chewless meal.
- 100g hazelnuts
- 100g pistachios (unsalted)
- 50g sesame seeds
- 2 tbsp cumin seeds
- 2 tbsp corriander seeds
- 1 tsp black pepper corns
- 1 tsp salt
- toast the hazelnuts and pistachios in a pan for a few minutes
- add the seeds for a further 3 minutes until the flavours have started to warm through and you an hear the sesame seeds pop.
- transfer the nuts, seeds into a food processor. Add the pepper and salt and pulse until the nuts have broken up a bit.
- Store in an airtight container for up to a week.
Dukkah can added to hummus like here, or on top of salads, poke bowls, soups or yoghurts. Anything really!